■  Serves 6  ■ Takes 15 minutes, plus 30 minutes in the oven ■ £1.02 a portion

■  217kcals, 9g fat, 3gsat. fat a portion ■ Not suitable for freezing

180C/gas U. Heat 1 tbsp of the oil in a large casserole dish with a lid. Add the chicken and cook for about 10 minutes until golden, then remove from the pan. Fry the onion with the bay leaves and spices in the remaining oil for about 5 minutes,

3 tbsp sunflower oil

6 skinless chicken thighs, on the bone

1 onion, chopped

5 bay leaves

2 cinnamon sticks

6 cardamon pods, lightly crushed 250ml Greek yogurt

20g pack fresh coriander, leaves and stems chopped

l* tbsp korma curry paste (we used Patak’s)

85g sultanas

FRYTHE CHICKEN

Turn the oven to fan 160C/conventional

until soft and golden. Take off the heat and return the chicken to the pan.

OADD THE SAUCE

Mix the yogurt, coriander, curry paste and sultanas together, pour over the chicken and stir. Cover and cook in the oven for 30 minutes, or until the meat falls easily off the bone.